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ANTIOXIDANTS REDUCE THE RISK

OF CANCER

While the crackpots and crooks in conventional medicine tell as that
antioxidants, especially vitamins C and E, selenium and beta-
carotenes, are dangerous and “cause” cancer, here’s a refreshing
study that shows without question they are not, do not, and may well
reduce the incidence of deadly pancreatic cancer by TWO THIRDS.

Pancreatic cancer kills more than 250,000 people worldwide each
year. Only 3 percent of people diagnosed with the disease live
beyond five years. So anything with such a sensational effect is
welcome. Genes, smoking and type 2 diabetes are all risk factors, but
diet is believed to play a role as well.

It’s true that conventional researchers are getting on the trail of diet
as a cause of cancer. But they still don’t really get it.

They are thinking in terms of factors in the diet, which are
“carcinogenic” (cancer causing). It’s what is NOT in the diet that’s
carcinogenic! If there are no decent nutrients in the junk diet, how can
the body have a healthy defense system and ward off what is really
quite a common challenge to the body. Cancer cells, we know, are
everywhere but easily mopped up on a daily basis by the immune
system.

Plus we know for sure that antioxidants prevent cancer and help in
the fight against it, once established.

In the new study, researchers led by Dr. Andrew Hart of the
University of East Anglia tracked the long-term health of more than
23,500 people, aged 40 to 74, who entered the study between 1993
and 1997. Each participant kept a food diary that detailed the types,
amount and method of preparation for every food they ate for seven
days.

After 10 years, 49 participants (55 percent of whom were male) had
been diagnosed with pancreatic cancer. By 2010, the number of
participants diagnosed with pancreatic cancer increased to 86 (44
percent were men). On average, patients survived six months after